Toast the sesame seeds in a dry pan until
they begin to brown, shaking frequently to prevent them from burning.
If using dried shrimps, soak in warm water
until soft. Drain thoroughly and squeeze out excess water. Chop them
Combine the dried and fresh shrimps,
garlic, ginger, grated onion, egg, salt and black pepper and knead
together with your hands. The mixture should be stiff but not too stiff
to spread. If it is too runny, dust with the cornflour.
Cut the French bread into 1 cm slices or
cut the sliced of bread into triangles or shape using pastry cutters.
Press the sesame seeds firmly into the shrimp mixture, using the back of
a wooden spoon so that the shrimp mixture is also pressed firmly on to
the bread. Refrigerate for 2 hours or longer if possible.
Heat enough oil to just deep fry the
rounds, shrimp side down, for 1 minute. Using a fish slice, turn
carefully and fry the other side for a further minute. Drain on
absorbent kitchen paper and serve hot.